This saucy chicken hokkien noodle stir fry is fresh, spicy and bursting with vibrant flavors from grated ginger, cilantro, lime zest and chili pepper. The preparation is simple, you stir your ingredients together, then use half as marinade and half as stir fry sauce. All ingredients are widely available in grocery stores and no trip to specialty stores is needed.
Recipe ingredients and notes:
- If Fresno chili pepper is not available, you can substitute 1 jalapeno pepper.
- You only need ¼ teaspoon of grated ginger for this recipe. If you have ginger root leftover, here are some more fresh ginger recipes to try.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Stir together marinade/stir fry sauce ingredients.
- Pour half of the mix into a bowl, add the chicken and marinate in the fridge for 30 minutes. The remaining half of the sauce will become the stir fry sauce. Cover and transfer that to the fridge as well.
- Cook the chicken.
- Cook the broccoli.
- Add the chicken and the noodles (directly out of the packet).
- Whisk corn starch into the stir fry sauce, then pour into the pan. Bring to a full boil, then take off the heat.
How to serve it:
Sprinkle the stir fry with chopped fresh mint leaves and serve immediately.
How spicy is this dish?
The level of spiciness of this stir fry is determined by the Fresno chili pepper. If you remove all seeds and ribs (the white membrane inside the pepper), this dish is mildly spicy. If you want to make it moderately or very spicy, leave some of the ribs of the pepper on.
Full Recipe
Chicken Hokkien Noodle Stir Fry
Ingredients:
Equipment:
Method:
- Grab a 2-cup liquid measuring cup. Add garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey to it. Stir together until well combined.
- Pour half of the mix into a bowl, add the chicken, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
- Drain the chicken into a colander, discarding the marinade it was in.
- Fry the chicken in two batches: Heat half of the oil in a non-stick pan on high heat until shimmering. Fry half of the chicken until cooked through and starting to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it. Repeat with the remaining chicken.
- Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water. Bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
- Add the chicken back to the pan.
- Add the noodles to the pan. (Add the cold noodles directly out of the packet. Don't worry if they stick together, as they warm up and get coated with the sauce, they will easily break up.)
- Whisk the corn starch into the sauce mix that's still in the liquid measuring cup. Pour into the pan.
- Bring the sauce to a full boil, then take off the heat.
- Sprinkle with chopped mint leaves and serve immediately.
Recipe notes:
Nutrition (estimate only):
More Asian-inspired recipes:
- Honey Sesame Tofu20 Minutes
- Cilantro Meatballs40 Minutes
- Cold Asian Noodle Salad with Grilled Shrimp1 Hours
- Thai Pineapple Yellow Chicken Curry with Coconut Milk50 Minutes
Comments
No Comments